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Matzah Ball Pot Pie

Amy Kritzer
Matzah Ball Soup meets Pot Pie- the ultimate comfort food!!
4.50 from 4 votes
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Main Dish
Servings 6 -8


  • For Matzah Balls:
  • 1/4 cup chicken broth use vegetable broth to make the recipe vegetarian and kosher
  • 1 whole egg and 1 egg yolk
  • 1/2 cup matzo meal
  • 1/8 cup grated onion
  • 1 1/2 tablespoons olive oil or schmaltz
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • For pie crust:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 16 tablespoons 2 sticks cold butter (unsalted)
  • 6 tablespoons very cold water I added ice cubes to mine to make it extra cold
  • 1 egg
  • For filling:
  • 3 3/4 cups chicken broth
  • 1/2 cup frozen peas
  • 1 cup carrots small diced
  • 1/2 cup celery small diced
  • 1/3 cup white onions minced
  • 1/3 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon fresh rosemary or 1/2 teaspoon dried
  • 1/2 teaspoon fresh sage or 1/4 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black salt
  • 2/3 cup whole milk
  • 1 cup chicken leave out for vegetarian and kosher version
  • 1/4 cup parsley minced


  • First let’s make the ever so important matzah balls!
  • Whisk 1/4 cup of stock with 1 egg and 1 egg yolk. Then whisk in matzo meal, onion, oil/schmaltz, 1/8 teaspoon salt and 1/8 teaspoon pepper. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
  • While that is chilling, let’s make some crust! Preheat oven to 375 degrees F.
  • First up, mix together the flour, sugar and 1/2 teaspoon salt.
  • Then cut in the butter. I use my box grater for this. It’s not just for latkes!
  • Add in water one tablespoon at a time until you have a soft dough.
  • Now divide the dough into two and refrigerate half. Roll out the first half on a floured surface into circle that is 12 inches across and 1/8 inch thick. Then transfer to a 9 inch pie place and trim the edge. Wash with an egg wash.
  • Bake at 375 for 7 minutes. This will set the bottom crust so it isn’t soggy. I didn’t use any pie weights and it turned out great- didn’t puff up at all. Cool.
  • Now onto the filling! By now your matzah balls should be chilled. Form the dough into 12 nickel sized balls.
  • Bring the chicken broth to a boil and lower to a simmer. I used my homemade chicken broth- that way you get an awesome broth and the chicken all at once! Simmer the balls for 5 minutes and then add the peas, carrots and celery. Simmer for 15 more minutes until vegetables are tender and matzah balls are cooked through. Strain making sure to reserve the stock.
  • While your balls are simmering, let’s make the sauce. Cook the onions in butter until soft and translucent. Then stir in flour to make a roux in addition to rosemary, sage, salt and pepper.
  • Once your flour is combined, add in 2 2/3 cups chicken broth and milk until you have a thick sauce. Then stir in drained veggies.
  • Then stir in chicken!
  • Pour the filling in the bottom crust and sprinkle with parsley.
  • Hang in there we are almost done! You can just put the other half of the pie crust on top, but here is how to make a lattice crust. Roll out the other half as the first half- 1/8 inch thin, and longer than the pie dish. Then cut long strips- they can be as thin or as thick as you like. If you are super anal about having them be equal, measure out with a ruler first!
  • Put an egg wash on the crust edge, and then put a layer of strips, but don’t secure the edges yet. With other strips, weave by lifting up every other strip and laying down a perpendicular strip. Make sure to alternative the “oven under” pattern.
  • Continue under the weave is complete. Finish with an egg wash.
  • Bake about 40 minutes at 375 degrees F until crust is golden brown and the filling is bubbling. Oh man! Try to wait 10 minutes or so until digging in.
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